In a large nonstick skillet, heat the olive oil over medium-high heat. Add the peppers and onions and cook for about 5 minutes, until softened. Add the garlic and stir for 30 seconds. Add ground beef and cook, crumbling it as it browns, until it’s no longer pink, about 5 minutes.

Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.

Preheat the oven to 350º F. Spread half of the remaining salsa over the bottom of a 13-by-9-inch baking pan.

Lay your tortillas on a clean work surface and spoon a heaping ¼ cup onto the center of each. Roll tightly and line them up, closely packed into the baking pan, seam side down. When all of the tortillas have been filled and placed into the pan, pour the remaining salsa evenly over the top. Sprinkle the top with the cheese. Bake for 20 minutes. Allow the enchiladas to cool for about 10 minutes before serving. Serve with sour cream and fresh cilantro if desired.